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About this product

Kalonji (Nigella Seeds) — Peppery, Smoky, Unmistakable

Kalonji is one of those spices that is instantly recognisable once you know it — the small black seeds on naan bread, the peppery-smoky note in Bengali pickles, one of the five seeds in Panch Phoran. Despite being called ‘onion seeds’ or ‘black cumin’ in some regions, kalonji is neither — it is Nigella sativa, a completely distinct plant with its own unique flavour profile. Phoran's kalonji is clean, potent, and carefully sorted for consistent seed size.

What Does Kalonji Taste Like?

Raw kalonji has a sharp, slightly bitter, peppery flavour with a subtle oregano-like note. When cooked in oil or baked into bread, the bitterness softens and a warm, smoky, complex flavour emerges. It is distinctive enough to be recognisable in a dish but rarely overpowering when used in normal quantities.

How to Use Kalonji

Naan and flatbreads
Press seeds onto the surface before baking — the heat releases their aroma through the bread.
Parathas
Knead ¼ tsp into dough for a subtle peppery note
Pickling (achaar)
Essential in Bengali and North Indian pickles — add to the mustard oil base
Panch Phoran
One of the five seeds — equal parts with jeera, rai, methi, and saunf for Bengali tempering
Dal tadka
Add a pinch to the ghee tempering for depth and visual appeal
Vegetable sabzi
Sprinkle into the oil tempering for aloo or cauliflower dishes

Regional Names for Kalonji

Kalonji (Hindi) = Karum Jeerakam (Tamil) = Nalla Jilakara (Telugu) = Krishna Jeerige (Kannada) = Kala Til (Marathi) = Kalo Jeera (Bengali — though this term is also used for black cumin, creating confusion).

Storage
Airtight container, away from heat and light. Whole seeds retain potency for 2 years. Origin: India (Rajasthan/Madhya Pradesh).

Key information

Country of origin
India
Generic name
Kalonji
Manufactured / packed
112026
Manufacturer / packer
PHORAN
Manufacturer / packer address
FLAT NO 301,SUN OM APARTMENT, SECTOR 1,Navi Mumbai
Customer care
9930815182

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